Mangoes Morning, Noon & Night

-as the mangoes are starting to drop from the trees in The Florida Keys, here’s a few suggestions…

Strawberry-Mango Smoothie

Ingredients:

1 cup ripe fresh strawberries, sliced

1 cup ripe fresh mango, peeled, pitted, and chopped

6 ounces plain Greek yogurt

6-8 ice cubes

Directions:

Place strawberries, mango, and yogurt in a blender. Blend on high for 30 seconds. Add in the ice cubes and blend until smooth. If you need a little sweetness, add honey or agave syrup, to taste and if you also want a thinner smoothie add apple juice, to reach desired texture.
Serve immediately.

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Mango & Pineapple Hot Salsa

Ingredients:

2 cups ripe fresh mango, peeled,
cored, and diced into very small
chunks

1 cup diced ripe fresh pineapple
1/2 cup Bermuda onion, minced

2 hot chile peppers (one jalapeño and
one Serrano) seeded and minced

3 TBSP fresh lime juice

2 TBSP cilantro, minced sea salt, to taste

Directions:

Mix together all of the ingredients and season with salt, to taste. The salsa can be stored in an airtight container in the refrigerator for up to 2 days.
Serve with tortilla “scoops” or chips.

Mix the shrimp, mango, jalapeño and onion together in a bowl; set aside.
Whisk the lime juice and honey together in a separate bowl until thoroughly blended and then pour this sauce over the shrimp mixture. Cover with plastic wrap and refrigerate 30 minutes.
Preheat an oven to 350F degrees.
Arrange the bread slices on a baking sheet. Top each bread slice with a slice of Brie cheese.
Bake in the preheated oven until slightly browned and the Brie is soft and melted, about 5 minutes. Top each slice with about a tablespoon of the shrimp mixture to serve.

Blend the flour, coconut, sugar and salt together. Add the butter and mix until it resembles fine crumbs. Add the egg yolks and cream and mix just until it forms a dough. Form into a flat disc, wrap in plastic and refrigerate at least one hour. You can make this the night before and refrigerate overnight. When you are ready to assemble the tart remove dough from the refrigerator, preheat oven to 375 degrees. Press the dough disc into 12-inch tart, prick bottom with fork. Put back in the refrigerator for 30 minutes (you want the dough to be chilled before baking) Bake until golden brown approximately 30 minutes depending on your oven. Let cool before adding the filling.

Set double boiler with a few inches of water to simmer on stovetop. Place all the ingredients, except the butter, in bowl and whisk to combine. Place over simmering water (approx. 20 minutes)170 degrees on thermometer or the mixture coats the back of a wooden spoon. It will be quite thick when done, remove from heat strain through a sieve and let it cool down a bit. Add to blender,and with motor running add the butter a tablespoon at a time making sure each addition is incorporated before adding the next one. It will be very thick and creamy.
Refrigerate overnight.

Next day:

Whip cream until it is thick and billowy, add 1/4 cup of the mango cream, powdered sugar and continue beating until thick and soft peaks form. Fill tart shell with remainder of the mango cream and decoratively pipe on the mango whipped cream.

note: I found a pleasant variation on this tart when my mango cream didn’t thicken enough was to whip a pint of heavy cream until stiff, add the mango cream and confectioner’s sugar, to taste. Whip up again until light and airy and well incorporated. Refrigerate the pie immediately until ready to serve.